农业机械学报2017，Vol.48Issue(3)：345-350,6.DOI:10.6041/j.issn.1000-1298.2017.03.044
糙米发芽前含水率提升工艺优化
Optimization of Moisture Increase Technique for Brown Rice before Its Germination
摘要
Abstract
Moisture adsorption of brown rice is the fundamental reason for kernel cracking,which restricts the quality and texture of germinated brown rice.Moisture adding technique needs to be further optimized to reduce cracked kernel percentage of brown rice before germination.The whole moisture adding interval was divided into 12 intervals of 13.0％ ～ 14.4％,14.4％ ～ 15.5％,15.5％ ～ 16.5％,16.5％ ～17.8％,17.8％ ～19.2％,19.2％ ～ 20.9％,20.9％ ～22.2％,22.2％ ～ 23.2％,23.2％ ～24.3％,24.3％ ～ 25.6％,25.6％ ～ 27.3％ and 27.3％ ～29.0％,and moisture adding procedure was finished within 1.0 min,1.5 min,2.0 min,2.5 min,3.0 min,3.5 min,4.0 min,4.5 min,5.0 min and 5.5 min respectively.In each interval,cracked kernel additional percentage was found to first decrease and then increase in range of moisture adding percentage.Mathematical models to describe variation in cracked kernel additional percentage were established,and derivation to models was applied to determine the optimal moisture adding rate.Optimal moisture adding rates for brown rice with moisture of 13.0％,14.4％,15.5％,16.5％,17.8％,19.2％,20.9％,22.2％,23.2％,24.3％,25.6％ and 27.3％ were 0.3212％/min,0.2851％ /min,0.4338％/min,0.3299％/min,0.3485％/min,0.4382％ /min,0.4993％ /min,0.5494％/min,0.6396％ /min,0.7352％/min,0.8735％/min and 0.8436％/min,which varied first slowly,then rapidly and finally slowly within the whole moisture adding interval.Based on above values,the mathematical model to describe moisture adding rate within the whole moisture adding interval was obtained.Compared with traditional segmented moisture adding technique,optimized moisture adding technique resulted in decreases of (41.48 _± 0.15) ％ and (43.67 _± 0.26) ％ in the cracked kernel additional percentage of non-germinated and germinated brown rice,respectively,while the germination rate and γ-aminobutyric acid content of germinated brown rice had increases of (6.92 ±0.25) ％ and (25.03 ± 0.18)％.The optimized technique featured by continuous varied adding rate provides a reference method for high quality production of germinated brown rice.关键词
发芽糙米/加湿速率/裂纹增率/优化工艺/数学模型Key words
germinated brown rice/moisture adding rate/cracked kernel additional percentage/optimized technique/mathematical model分类
生物科学引用本文复制引用
邱硕,贾富国,韩燕龙,蒋龙伟..糙米发芽前含水率提升工艺优化[J].农业机械学报,2017,48(3):345-350,6.基金项目
国家自然科学基金项目(51575098)、黑龙江省自然科学基金项目(E201322)和哈尔滨市应用技术与开发项目(2013DB2BG005) （51575098）
